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Multigrain Cranberry Sourdough, Challah, Etc.

April 26, 2013 - 5:14pm

varda

Multigrain Cranberry Sourdough, Challah, Etc.

I have never been one to put extra stuff into bread. Flour and water all the way. And yet, resolve weakens, fruit beckons, fresh loafers keep on posting. What can one do? A rhetorical question of course. The simple answer is throw in a few dried cranberries. I had already developed a nice seeded levain (after tasting Jong Yang's delcious one at the TFL Boston meet-up) and thought - just swap out the seeds for the cranberries. It works. Two completely different breads on the same substrate.

One might note that this is a tad underdeveloped. It is because at the same time I was making this loaf I was also making several others:

I neither had time to properly knead by hand, nor was the mixer free. So I just mixed it up by hand and did a few stretch and folds, and it almost got there. Here it is on the front left with two seeded levains, one tzitzel rye, and three challahs. The sourdough challah is courtesy of Maggie Glezer, via zolablue's excellent 6 year old post. I never realized how easy it was to do a six strand braid until watching the Maggie Glezer video referenced in zolablue's write-up.

The ones on the right are six strand. On the left is 4 strand using exactly the same braiding technique.

But the real news here is how delicious this challah is. I made a few different versions of challah over the week, trying to decided which one to go with. This beat them hands down. It doesn't taste even slightly sour, but the starter takes a caky, eggy treat and turns it into a really fine bread.

Update: Tried the cranberry sourdough again but this time with mixing. It makes a difference.

Comments

Japanese fruit yeast water, Toadies and a Feng Shui master to properly locate a WFO be far behind? You don't say if you like how your fine looking Multi-grain Cranberry SD bread tastes? I'm guessing the Challah tasting for the winner in that category overwhelmed your taste buds and they needed a rest. That is a lot of fine looking bread Varda. Glad to see you on the fruity, seedy side of crumby baking. I still haven't gotten around to making the Tzitzel yet but it is still on the list somewhere and will get up to the front before you know it. I too use Zola Blues Challah recipe for a place to start. I always wondered what happened to her? Her blog was a really great one and she had so many great bakes like the semolina bread and Pierre Nury's Rustic Light Rye which is true to title since there is hardly in rye in it :-)

So tell us about the taste of the Cranberry SD? Next thing you know you will be throwing cranberries in Challah - just because you can !

Hey DA, I wish I could give you a fuller report, but this bread disappeared so quickly I'm not sure. No really - I should have said. The substrate (ie the bread) is really great. Just a bit of spelt will do that, I'm not sure why. I've tried this a number of ways in developing my formula for seeded levain, but going with the rye sour as the principal leavening agent seems to be the right thing. I only put in a bit of starter because I always have a bit extra around, and I'm sure it adds that special something. I wouldn't necessarily have thought that throwing cranberries into a lean dough would be just the thing, but it is. The tart flavor just comes out so nicely against the grains.

Interesting that you use this challah formula as a starting point. I think it is great the way it is - don't particularly want to tinker with it or muck up the good flavors with a lot of other things. But vive la difference. And yes, I'm very impressed with Zolablue but this is the first time I've ever followed her baking. Glad I did.

was a 6 strand braid for A Chacon For Eric that mixed zolablue's Challah (converted to a poolish) with Eric's favorite rye to make a nearly 4 pound Tribute Chacon. It turned out beautiful and my apprentice was very proud of it. I remember you commented that these two breads were a strange combination for one bread that somehow worked and that the basket i used was like one you had to build your WFO. It is such a fine Challah I really don't tweak it much. Here is rehash of Zolablue's Challah meets Eric's Favorite Rye. Both are some of the best bread around.

Varda, you have updated your forum picture. I almost didn't recognize you. Very fetching buns! Way to go on the 'extra stuff'. A few dried cranberries might be baby steps, but it could be the start of something big. That challah looks delicious.

Hope you have been keeping well. Saw something a while back about you organising a TFL get together.

TFL get together was really fun. Great to meet so many like-minded people and quite varied and interesting group. I'm still a true believer in flour and water, but an occasional cranberry can't hurt. Great to have you checking in. -Varda

busy Varda, baking beautiful loaves. wholewheat and spelt is my favorite combination. i always top up my pantry with dry fruits, cranberry, figs, mulberry, appricots, black raisins and dates. can't help myself thowing in some dried fruits to get contrast and a dimension of taste. no doubt the breads vanished in a short time. have not try making challah yet. yours are wondeful. i am now practicing on soft sandwich loaves.

My sleep deprivation must be causing me to hallucinate....did you actually add fruit in your bread??? I'm happy to see you take the plunge! it must have tasted great. Those are some beautiful challlahs you've made. I usually use one of Peter Reinharts formulas but I will have to try the one you used next.

I see you are going through many changes. Doesn't take long before 'other' things make their way into doughs - even a simple lean dough changes dramatically with just a few raisins tossed in. Looks like you are doing a fine job and I am impressed by the variety of breads you have here. Your braiding looks really nice and even. The crust color is really pretty too. I will have to bake a challah again soon as I love the texture of the dough and how nicely it handles.

Hey Janet, Thanks for your encouragement. I made a detailed schedule for the Tzitzel, Challah and Seeded Levain. There was a little hole in it, so I threw in the cranberry sourdough, but without a slot for mixing. Yesterday, I made it again and another challah but this time with mixing. Pictures added above. This has certainly been a learning process. -Varda

...and you are doing very well. What I like now about my baking is that I have a routine/plan and it all works out very nicely so I don't feel so scattered. All parts of all of my breads are now regular parts of my day. Its kinda like everything is just waiting for me to put it all together. I have a better sense of all of my doughs too so not so many surprises :- O

Hi Varda. Nice to see a variety of breads in a bake. I have yet to get to the point where I feel confident enough to take on numerous different recipes all at one time. Great job! My favourite I think would be the cranberry sourdough. The only thing I can say is the amount of sunflower seeds on the one loaf needs approx. 287 more seeds on it :) I LOVE a loaf that is encrusted with tons of sunflower seeds. Mmm...:)

Thank you Andy, I was pleased with the cranberry bread, and even more that I could prepare one dough and then make two completely different breads with it depending on whether cranberries or seeds. I'm not that fond of Challah in general - too crude - and was making this for others, but liked this version quite a bit. Thanks for stopping by. -Varda

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